semolina yoghurt lemon cake

August 6, 2017

Another syrup cake, but this time, lemon. I love syrup cakes because they are light and moist, and not chocolate. That’s not to say I don’t love a good chocolate cake, but my favourite cake will always be fruit based. This semolina and yoghurt lemon syrup cake certainly delivers, and only gets better when you serve it with a spoonful of cream on the side.

This is yet another recipe from the AWW Master Class: How to bake the perfect cake, which I tend to rely on when looking for a new cake recipe. This cake uses semolina as well as self-raising flour, but if you don’t have any, or can’t find any in the supermarket, then you can replace it with the same quantity of plain flour. Another thing, it’s hard to judge 1/3 cup of lemon juice when you are in the fruit shop, but I have found 2 large lemons usually provide the amount of juice needed.

The one thing about this cake to keep in mind is its light fluffy texture doesn’t tend to last longer than a day. For some reason it tends to become drier than other cakes over night, even when stored in an airtight container. An easy solution is to pop a slice in the mircowave for 20 seconds to heat it up before eating. Works a treat…enjoy!